Empty Nester

This is a decadent chocolate cheesecake. Because of the amount of chocolate in it, it is more dense than a traditional cheesecake. It has a chocolate almond crust, a sour cream topping, and a chocolate drizzle on top.

The sour cream topping is added after the chocolate cheesecake is baked and cooled. The tangy sour cream and dark chocolate drizzle offsets the rich sweet cheesecake.

Creamy Chocolate Cheesecake

This is a rich dense cheesecake with a chocolate almond crust, chocolate filling, sour cream topping, and dark chocolate drizzle.

Equipment

• blender
• mixer
• springform pan

Ingredients  

Crust

• 10 rectangles chocolate graham crackers (to make 1 1/2 cups crumbs)
• 1/2 cup almonds
• 1/4 cup butter melted

Filling

• 2 8oz packages cream cheese
• 2/3 cup sugar
• 3 eggs
• 1 12oz package semisweet chocolate chips
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp vanilla extract

Topping

• 1 cup sour cream
• 1 1/2 tsp vanilla extract
• 1 tsp sugar
• 2 tbsp dark chocolate chips melted

Instructions 

For the crust

1. Butter or grease a 9 inch springform pan.
2. In the blender, blend enough chocolate graham crackers to make 1 1/2 cups crumbs.
3. Add the almonds and blend.
4. Combine the crumb mixture with the melted butter.
5. Press the mixture in the bottom and up the sides of the pan.

For the cheesecake

1. Preheat oven to 325 degreese.
2. In the mixer, beat the cream cheese and 2/3 cup sugar until smooth.
3. Add the eggs and beat until blended.
4. Add the chocolate chips, cream, and butter to a medium saucepan. Heat over low heat until chocolate is just melted.
5. Add chocolate mixture and vanilla to cream cheese mixture an beat until completely blended.
6. Pour into crust lined pan and bake for 55 to 65 minutes until edges are set. The center will be soft.
7. Cool in pan for 5 minutes, then remove the sides.
8. Cool completely. The center will sink when it cools. This is normal.

Topping

• Combine the sour cream, vanilla, and sugar. Spread over the top of the cheesecake.
• Drizzle the melted chocolate on top.
• Store the cheesecake in the refrigerator.

Bread baking is so easy, especially with my ABM. So there’s no reason not to have some fresh rye bread every now and then. This is a basic, simple rye. It has great flavor. You can make it seeded or unseeded.

I’ve included instructions for making it with a mixer in case you don’t have an ABM.

Easy Rye Bread

This is soft rye with a slightly chewy crust. Serve it warm with butter or let it cool and use it for sandwiches.

Equipment

• ABM or mixer
• Baking sheet

Ingredients  

• 1 1/2 cups flour approximately
• 1/2 tbsp caraway seed (optional)
• 1 tsp salt
• 2 tsp dried minced onion
• 2 tbsp SAF yeast
• 1 cup warm water
• 1 1/2 tbsp brown sugar
• 2 tbsp butter
• 1 1/4 cup rye flour
• 2 tbsp gluten
• egg white beaten with 1 tbsp water
• kosher salt for sprinkling on the loaf

Instructions 

To make the dough in an ABM

• Add all of the ingredients except the egg wash and the kosher salt to the pan according to the manufacturer’s instructions.
• Set on the dough cycle and start.
• While it is kneading, check to see if it needs more flour. It should not be sticking to the sides of the pan. If it is, add additional sprinkles of flour until it forms a ball.
• When the dough cycle is complete, continue with the shaping and baking instructions below.

To make the dough in a mixer.

• Add 1 cup of flour, caraway seed (if using), salt, dried onion, gluten, and yeast to the mixing bowl and mix.
• Add the warm water, brown sugar, and butter and blend to form a thin batter.
• Mix in the rye flour.
• Add additional flour until the dough pulls away from the sides of the bowl.
• Turn onto a floured surface and knead until smooth and elastic, about 5 minutes.
• Cover and let rise in a warm place for about 15 minutes.
• Continue with shaping and baking below.

Shaping and baking

• Grease the cookie sheet.
• Form the dough into a 12 inch oblong loaf and place on the sheet.
• Make a slash down the center of the loaf with a sharp knife.
• Preheat oven to 375 degrees.
• Cover and let rise for 30 minutes.
• Brush the loaf with the egg wash and sprinkle with the kosher salt.
• Bake for 25 to 35 minutes, or until the loaf sounds hollow when tapped.

It’s a holiday classic. While this is not my favorite way to fix green beans, it is a staple during the Thanksgiving and Christmas seasons. It goes together in just a few minutes and holds well in the oven.

Green Bean Casserole

This is pure comfort food in a casserole dish. It isn’t fancy, but it makes a great side for ham or turkey.

Equipment

• baking dish

Ingredients  

• 2 cans green beans cut or French style, drained
• 1 can cream of mushroom soup
• 1 can sliced water chestnuts drained
• 1/2 cup French fried onions approximately

Instructions 

• Preheat oven to 350 degrees.
• Grease a 1 1/2 quart baking dish.
• Combine the beans, soup, and water chestnuts and spoon into dish.
• Top with French fried onions.
• Bake for 25 minutes.
• Serve warm.

When I decided to cook a ham for Christmas, I knew I’d have to make some corn also. The family loves corn! I decided to make my “lighter” version of corn casserole. Most recipes for corn casserole call for a good amount of butter, but this is a version without butter.

Even though it is much lower in fat than other versions, it is still moist and delicious. I like it better than the original version, which I find pretty heavy.

Lighter Corn Casserole

This lower fat version of the traditional corn casserole omits the butter but still comes out creamy and delicious. In some parts of the country this dish would be called corn pudding.

Equipment

• baking dish

Ingredients  

• 2 eggs beaten
• 1 pkg Jiffy corn bread mix
• 1 can creamed corn
• 1 can corn
• 1 cup light sour cream
• 1 cup shredded cheddar cheese

Instructions 

1. Preheat oven to 350 degrees.
2. Grease a 9×13 inch baking pan.
3. Mix all of the ingredients and put in the pan.
4. Bake for 30 to 40 minutes, until set and golden brown around the edges.
5. Serve warm.

About Dill Rye Bread

It was such a beautiful day yesterday! How often do you get a high in the mid 50’s at the end of December? JD had to head back to Springfield, so we had an early afternoon supper before he left. Since it was so nice, The Husband grilled up some pork steaks. I fixed a big salad and some Dill Rye Bread to go with it.

The pickle brine might seem like a strange addition, but it gives it some additional flavor and is not overpowering at all. So don’t be afraid to try it!

Dill Rye Bread

This is a nice light bread with a mild dill flavor. Goes great with pork. It makes excellent sandwiches the next day also. Print Recipe Pin Recipe Prep Time 1 hr 30 minsCook Time 30 mins Course Main CourseCuisine American Servings 8Calories 60 kcal

Equipment

• ABM or mixer
• Baking sheet

Ingredients  

• 1/2 cup water
• 1/3 cup dill pickle brine from a jar of dill pickles
• 1 egg
• 1 tbsp butter
• 3/4 cup rye flour
• 1 1/2 cups flour approximately
• 2 tsp SAF yeast
• 2 tbsp gluten
• 1 tsp salt
• 1/2 tbsp dried dillweed
• 1 tbsp milk to brush the loaf with before baking
• kosher salt to sprinke on the loaf before baking

Instructions 

To make dough in an ABM

1. Combine all of the ingredients except the milk and the kosher salt in the pan according to the manufacturers instructions.
2. Select the dough cycle and start.
3. When the kneading begins, check the dough to see if it is too sticky. It should be pulling away from the sides of the pan. If it is not, add some additional flour.
4. When the dough cycle is complete, continue with the instructions for shaping and baking below.

To make the dough in a mixer

1. Combine the water, brine, egg, butter, and rye flour in your mixer.
2. Mix to form a thin batter.
3. Add the salt, dillweed, yeast, and gluten.
4. Add the flour by 1/4 cups and mix. Continue adding flour until the dough starts to pull away from the sides of the bowl.
5. Turn onto a well floured surface and knead until smooth and elastic.
6. Cover and let rise in a warm space for 30 minutes.
7. Continue with the instructions for shaping and baking below.

Shaping and baking

1. Preheat the oven to 375 degrees.
2. Shape the dough into an oval loaf and place on a greased baking sheet.
3. Cover the loaf with a towel and let rise in a warm place for 30 minutes.
4. Brush the loaf with the milk and sprinkle with the kosher salt.
5. Slash the top of the loaf with a sharp knife.
6. Bake for about 30 to 40 minutes. The loaf should sound hollow when tapped.
7. Remove from the oven and cool slightly before serving.